In-between

Bisque de Potimarron et Crevettes Grises

Name: Bisque de Potimarron et Crevettes Grises
Prep time: 12 min
Cook time: 48 min
Total time: 60 min
Yield: 2 servings
Ingredients: 400g potimarron (Japanese pumpkin) or sugar pumpkin, halved and seeded; 30ml olive oil; fleur de sel and white pepper; 1 shallot, minced; 1 clove garlic, minced; 400ml shellfish or seafood stock (ideally homemade); 120ml whole milk; 60ml crème fraîche; 100g fresh grey shrimp (crevettes grises), peeled; 8 fresh sage leaves; 30ml light olive oil or refined grape-seed oil; 0.5g cayenne pepper; 3g Parmigiano-Reggiano, finely grated; 5ml quality cognac (optional)

Silken roasted pumpkin puree enriched with crème fraîche and shellfish stock, studded with tiny sweet grey shrimp, finished with a pour of sage oil crackling with crispy leaves. A refined, warming interlude that tastes like autumn at its most elegant.

447cal 10gprotein 21gcarbs 37gfat 12min prep 48min cook 2serves

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